Vegan Twix Bars

The other day I had an exiting event with YinYoga and vegan/raw dessert tasting afterwords, where we talked about sugar, healthy food and how you can eat tasty desserts which are also healthy. It was very good and interesting discussions and questions. 

The attenders tasted raw bounty, raw nut free-balls and vegan Twix bars 😉 

Please find recipe below:

• 
  
  
  
  
  For the bread base:
• 1 ½ cups almond flour
• 3 tablespoons melted and cooled coconut oil
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

• For the peanut butter layer:
• ⅔ cup natural peanut butter (crunchy or creamy works)
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 
  

• For the chocolate layer:
• 3/4 cup chocolate chips, dairy free if desired
• 1 tablespoon coconut oil

- Preheat oven to 180 degrees. Line an 8x8 inch square pan with parchment paper. It’s important to use an 20x20 cm pan.

• 
  
  - In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
  
  
  • - Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately  2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust. 
    
    
    - Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
    
    
    • - After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil in to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
      - Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
      

      • - Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (2.5 cm) bars (not squares!), so you’ll end up with 16 bars. Bars should be kept covered in the fridge until ready to serve.
        
        

        Enjoy!! 💜

        P.S.If you have any left you can keep them covered in the fridge they will stay good in your fridge for about 1 week, but you can also keep them in a freezer-safe container in your freezer for up to 1 month.

        
        

RAW OAT YOGURT

I really love yoghurt & especially natural, plain unseated yoghurt. As a raw vegan you you can´t eat that stuff any more so this is definitely as close as you can come to the yoghurt! Try it it is very easy to prepare and varies in flavor and texture every time you make it, depending on fermentation time and the room temperature. You don´t need any starter (like in dairy yoghurt) but I use probiotics powder from the capsules to get all the good and healthy staff into this yoghurt and it creates naturally Lactobacillus microorganisms. Make sure the you buy a good quality of probiotics and ask for vegan one as well.
If you prefer your yoghurt sweet or fruity just add it to the blender with your favorit fruits, frozen berries or sweeter of your choise like honey, agave etc.

You will need:

1 dl rolled oats
1 dl raw oat groats
1-2 capsules of probiotics (depending on how big they are)

Preparation:
1. Rins and drain the raw oat groats well. In a medium glass jar combine the oat groats & rolled oats and cover with purified water making sure that the water level is above a bit, (for example 1cm).
Soak over night or for 8h.

2. In a high speed blender, blend the soaked oats with the soaking water and open the capsule and att the powder which is inside. You may need to add more water, do that 2 tablespoons at the time to get the consistency you want on your yoghurt. (The fermentation does not thicken the yoghurt). Pour the mixture into the clean glass jar.

3. Cover the jar with the cheese cloth or similar and let te mixture sit in the room temperature in the dirk place for 1-3 days, depending oh how warm it is. Stir the yoghurt with the wooden spoon every 8h or as I sometimes do in the morning and in the night. Taste the yoghurt every time you mix it to the taste you like. I like it very sour so I wait one extra day to achieve that. In the winter if your house is chill you can wrap it in the kitchen towels or put it on some place where its worm. Sometimes I can even put it in my dehydrated on the 30 C temperature and it is ready much faster.
So once the yoghurt is sour enough to your liking it should be kept in refrigerator up to 1 week.

Please always use very clean jar and wooden spoon since metal can interfere with the fermentation process.

GOLDEN MIXTURE

Yesterday I made so called, natural remedy, - "golden mixture". The name probably comes from its golden color and it is known for the strongest antibiotic certified by Ayurveda. This mixture is good for strengthening the immune system and for preventing cancerous diseases with other words it has very powerful healing potential. There are also no side effects as you would have from using artificially synthesized drugs it insted improves digestion and benefits gut flora. (Though, turmeric is not recommended for those who have gallbladder problems)

INGREDIENTS:

100 gr raw honey
1 Tbsp turmeric
Pinch of black peppar
1 tsp lemon zest
2 Tbsp Raw Apple Cider Vineger

PREPARATION:

Mix everything together by hand, it should have a nice and smooth consistency. Store it in the glas jar and keep it in the fridge up to 2 weeks. If it should develope a metallic taste, after a while, throw it away and make a new bunch.

HOW TO USE IT:

- For immune support and general allergies use 1 Tbsp a day, preferly in the morning
- If you are getting a cold or flue than you should take half a teaspoon every hour on the first day of your treatment. Redound day take a half teaspoon every 2 hours. The third day half a teaspoon three times a day.
- You can also use it in the tea or have it in your green smoothie.

RAW & DELICIOUS BELLPEPPER SAUCE (spread)

This bell pepper spred have amazing taste! It remained me and my husbund of a Serbian dish called "urnebes salata" made with feta cheese but mine was totally raw and off course no feta!

One tip from me is that I always activate my seeds and nuts - which means that I soak them for a few hours in the purified water, than after rinsing I dehydrate them until they are totally dry and store them in the glass jar. In this way, when nuts or seeds are already activated, the preparation of raw food goes so much faster and easier! :-)  Try it!

So, here are the ingredients:

1 red bell pepper 

0,5 dl cold pressed olive oil

0,5 sunflower seeds (activated)

1 big clove of garlic

juice of the half lemon

one pinch of chili powder

1 date (the seed removed)

2 pinch of black pepper

2 pinch of Himalaya salt

2 tsp of Baobab powder (optional)

Blend all together until smooth consistency. Use it on your raw crackers or as a dip sauce or on your favorite raw pasta! Feel free to use your imagination and enjoy!!!! (It will keep refridirated ut to 3 days)

    

     

RAW CHICKPEA HUMMUS

I need to admit that I have´t until now tried to sprout chickpeas (or Garbanzo Beans). I was reading on different sites on web that you need to cook them even when you have sprout them. I started to read on raw food sites and realized that people are using it raw without cooking, so I gave it a try. I sprouted my chickpeas and made hummus and falafel and I am still alive!!! :-)
Though, if you want you can after sprouting cook them as you would cook dried beans.

Below I will give you the recepies on both sprouting and preparing hummus.
While you are making hummus please taste it during the preparation and adjust it to your taste. I like it where its a lot of garlic and lemon juice.

Here is how I sprouted my chickpeas and made a delicious raw hummus:

- Cover dry organic chickpeas in purified water and soak them for 12 hours.

- Rinse throughly and drain twice a day for next 2-5 days until they have tiny sprouted tails (like on the picture) but make sure that they are not too long or they will taste bad. (The tame depends on how worm it is in the room where you sprout your beans and that is why it is difficult to tell exactly how long time it will take for your beans to sprout).

- Discard any beans that turn to mush or rot instead of sprout. Now they are ready to use them in the hummus recipe below.




RAW HUMMUS

Ingredients:

- 2 cups sprouted chickpeas
- 1-2 Tbsp lemon juice (or more)
- 4 Tbsp raw tahini
- 3-5 tsp ground cumin (or more)
- 3 Tbsp olive oil
- 4-8 cloves of garlic, minced
- 1 tsp himalaya salt (or more)
- 1-2 tsp smoked paprika
- 1/4 - 1/2 cup pure water

- Add all ingredietns into blender or food processor.

- Add the water, little at time, start to mix and add more water if needed or until you start to reach a smooth and thick paste (as hummus should have). But make sure that your hummus is not too runny.

- Garnish with paprika and extra olive oil.

- Eat is as it is or use it in on crackers, vegetable sticks or make a zucchini "sandwiches". Use your imagination! Enjoy!!!

Raw Borsch (version nr 2)

Since, I am into my Russian nostalgia this couple of days, I made another version of raw Borsch soup. It is with less ingredients, than previous recipe & guess what - it tastes as it is the real one!!!!!

Raw Borsch

Juice:

- 2 small red beets
- 3 middle carrots
- 2 stalk of celery
- 1/2 lemon

Make a juice out of the above ingredients in your juicer.

The soup (the "broth"):

- 1 tsp minced garlic
- 1tsp minced ginger
- 1 Tbsp dill (I use a bit more since I love dill)
- 1 Tbsp spring onions
- 1 tsp olive oil
- 1/4 himalaya salt

Put all the ingredients in your blender & add the juice which you have prepared earlier.
Mix all together in the blender until all is well combined.

Soup ingredients:

- 1/2 cup grated white cabbage
- 1/4 cup grated carrot
- 1/2 avocado cut into big chunks

Put all the veggies in the soup bowl. Add the mixture the "broth" and stir carefully because we wouldn't  like to mash the avocado.
Sit down and enjoy your raw Borsch!!!

RAW VERSION OF "OLIVIE" or "RUSSIAN SALAD"

Since I am half Russian, I do really sometimes miss all this traditional Russian dishes. Then I found in a one raw-recipe-book, which I bought couple years ago, Borsch (this recipe I have posted earlier) and now I found a recipe of this salad on the blog of one Russian raw food girl.  I adapted few more things to this recipe and it turned out to be grate!!!
One ingredient which I added was Indian black salt, which smells a lot like eggs. Can you imagine that!!! I was amazed!
It is called Kala Namak and the smell is due to its sulphur content. It really smells do not be surprised when you open it for the first time! :-)

So, that is why my Russian salad tastes exactly as "Olivie" since the original salad contains eggs. Now, I have the smell and taste of the eggs.

Raw Olivie Salad

Salad ingredients:

- 1/2 Green apple almost minced
- 1/8 cup Pickled cucumbers (see my previous recipe) into small peaces (almost minced)
- 1 small zucchini cut into medium cubes
- 1 cup green peas
- 1/8 cup spring onions (I use the white part)

Mayonaise:

- 1 cup macadamia nuts (or cashews) soaked for at least 2 h
- 1 Tbsp apple cider vinegar
- 1/2 to 1 tsp indian black salt
- 1 tsp raw mustard (see my previous recipe)
- 1 Tbsp called pressed olive oil
- 3/4 cup water
- pinch of turmeric powder

Preparation:

1. Cut all the salad ingredients and put it into medium bowl.
2. Put all the mayonnaise ingredients into blender and blend until it is smooth in consistence.
3. Pour the mixture "mayonnaise" over the veggies and mix by hand until it is all well combined.
ENJOY!!!

RAW CUCUMBER PICLES

Here is another recepie which is soooo easy as well!
I am wondering why I have´t done this before?!

Cucumber Picles

4 cups cucumber (3mm thick slices)
1/2 white onion, sliced
1 cup raw apple cider vinegar
1/2 cup water
1/2 cup raw agave nectar (or other equal sweeter)
2 Tbsp brown rice vineger
1 Tbsp mustard seeds

Preparation:

1. Wash & dry cucumber.  Cut the slices with mandolin. Place in the medium bowl.
2. Cut half of the onion with mandolin. Add to cucumber slices & toss together.
3. Pack two jars with equal amounts of pickles.
4. In a small bowl, combine the vinegar, water, sweetener, brown rice vinegar and mustard seeds. Whisk together.
5. Pour the brine over cucumbers & onions, place the lid over the jar & give it a gentle shake.
6. Keep in the fridge, after 24h it is ready to eat, & will keep in the fridge for couple of weeks.

RAW MUSTARD

I was totally amazed when I did mustard for the first time, how easy it was. Here is the recipe which I used for this raw mustard. I am using this some other recipes as well and in making dressing to different salads.

Raw Mustard

3/4 cup mustard seeds (I mixed colors) soaked in 1 cup of water
1/2 cup lemon juice
5 medjool dates, pitted
2 Tbsp tamari

Preparation:

- Soak the mustard seeds in the water for 4-8h. Do not drain off any water - since there would not be any due to the seeds smoking it up.
- Place the soaked seeds together with lemon juice, dates and tamari in the blender and bled for approximately 10 seconds on high.
- Store in the glass jar in the fridge for up to 2 months.  

Raw Bagels

 RAW BAGELS

This is very easy recipy of raw bagels and guess what: THEY ARE MY FAVORITE!!!! 

You can add any other ingredient you like for example garlic powder, or onion powder or let your imagination flow! :-) 

To make raw bagels you need following ingredients:

0,5 cup buckwheat (soaked for 30 min)

1/8 cup of flex-seeds (soaked for at least 4h)

6 sun-dried tomatoes (soaked for at least 1h)

10 almonds

3 pinches of fennel seeds

2 pinches of salt

pinch of chili powder (optional)

black sesame seeds for garnish (optional)

Preparation:

Rinse buckwheat well and combine with soaked flex seeds in your mixer or blender if you have a strong one. Add the rest of ingrediats and mix well until everything is incorporated. You can add a bit of chili powder to enhance the flavor.  

Make smal buns approximately 8 and scoop out a small hole in the middle. 

Cover dehydrator trays with parchment paper, and put your bagels. Sprinkle the top with sesame seeds lightly pressing them in. Dehydrate at 43 degrees for 20 hours or until they are ready.

Cut in the middle and fill with avocado butter and some vegetables or whatever you like! Enjoy!!! 

RAW PUMPKIN CHOCOLATE BITES

This raw pumpkin chocolate bites were made by me experimenting in the kitchen and they turned out so delicious that as soon as I made them my family ate up everything in a few minutes!!!!!

Ingredients in tis recipe is approximately because I don't use here any measurments so try to have a feeling and taste along the way as you are making them.

 Raw pumpkin chocolate bites

- 1 cup of pumpkin seeds which are soaked for 2-4 h and deydrated util they are dry
- 1 1/2 cup (approximately) raw cacao butter
- 1/4 cup coconut sugar and 2 Tbs organic maple syrap (or you can use here whatever sweetener choice you like)
- 1/2 raw cacao powder (more or less depends on your taste)
- pinch of salt
- some vanilla bean seeds (optional)

Preparation:

Make a first step by soaking pumpkin seeds and dehydrating them for 1-2 h. (To soak the seeds is optional - but in that way you will increase beneficial enzyms and vitamins).

In the warm bath melt the cacao butter, than add cacao powder, sweetener, pinch of salt and vanilla.

Mix everything well by your hand with a spoon (I use wooden spoon). It should look like thick runny chocolate and in the and add your dehydrated pumpkin seeds, mix with your spoon again.

Take a parchment paper and put it on the plate for example or any dish you have. Take out small balls out of mixture with a help of a bigger tea spoon and put them on the paper. When ready, put your sweets in the refrigerator and wait for approximately 30 minute.
Done! Enjoy!!!

RAW DELICIOUS HEMP BURGERS

HEMP BURGERS:


Ingredients:

200g carrot pulp
100g shelled hemp seeds
100g raw almonds
1 red pepper
1 clove of garlic
2 sun-dried tomatoes soaked for 20 minutes
1 tsp dried mixed herbs
1 tsp mild paprika
Pinch of sea salt/Himalayan salt
Optional: extra shelled hemp for rolling in your burgers

Preparation:

Blend everything apart from the pulp in a food processor until well mixed. Add it to a large bowl and add carrot pulp. Mix everything together by hand.
Make burgers in size which you preffere place them on dehydrator tray and dehydrate for at 43°C for about six or eight hours.

Enjoy!

GREEN JUICE!!!

One thing that we do everyday is juicing! Very often its green juices but sometimes, red or orange.

In the beginning, we used apples/pears together with the greens because it had a sweeter taste and was easier to drinks as a beginner. But, then I realized that it is better to learn to drink it without any sweets - we feel like we wanted to drink just pure green juices. So, I found out that to get best nutrition, wen consuming green juices, especially if it has spinach in it - you should add some lemon. By adding a lemon you don't feel that "strange bitter" taste, and you get more nutritions by that combination. Of course everything depends on what greens you are using in your juice... sometimes I do´t use lemon at all. After a while you get used to delicious green taste!  :-)

Why should you drink green juice?
One glass of green juice balances your pH and gives you a direct shot of vitamins, minerals, enzymes, protein and most of all oxygen which acts as an antiseptic and metabolism regulator. It is rich in chlorophyll which is a key component of life-force energy. It is known that chlorophyll is a therapeutic tonic for a wide range of illnesses and diseases.

Below is one example of green juice which I made the other day:

Ingredients are: wheat-grass, spinach, celery, cabbage, fennel, parsley & lemon

Even my daughter drinks green juice, (not everyday but almost). Its
not her most favorite one but she drinks it up with a little persuasion!  Her favorite one is carrot, orange, ginger and turmeric.

RAW MASHED "POTATOES"

I found a very good recipe of raw mashed "potatoes" made with parsnip and cauliflower. The taste is almost the same as mashed potatoes. We loved it especially me and my husband.
We had it with raw burgers and some salad.

INGREDIENTS:

- 1/2 cups cashews, soaked 3-4h
- 1/2 cups parsnip, peeled & cut into 2-3 inch pieces
- 1 1/2 cup cauliflower, cut into peaces
- Juice of 1/2 lemon
- Himalaya salt
- 1 Tbsp extra-virgin call pressed olive oil
- 1 small clove of garlic
- 2 Tbsp of nutritional yeast
- 1/2 cup filtered water
- 1 tsp gluten free Tamari
- 1 tsp truffle oil
- Freshly milled black peppar
- Some fresh dill - optional

DIRECTIONS:

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture. Transfer mixture to high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blend tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Add truffle oil or salt or dill or any other herbs to taste.

Tip: All parsnip taste differently, some sweet, some more bitter, you can substitute with jicama or add more cashews to the cauliflower.

MY FAVORITE RAW RED TOMATO CRACKERS

I bought a while ago amazingly good crackers, so I decided to make them myself since they were quite expensive and out of stuck every time I wanted to buy them. So, I started to experiment and actually managed to get almost the same taste!!!  Now I am so lucky that I can do whenever I feel to which is almost all the time!
So here is the recipe:

INGREDIENTS:

- 2 cups Brazil nuts
- 1 cup sunflower seeds
- 1 cup sun-dried tomatoes (soaked at least 1h)
- 1 cup buckwheat (soaked & dried in dehydrator)
- 1 cup carrot juice
- 1 cup flex seeds meal
- 1,5 tsp thyme or fresh if you have
- 0,5 or 1 tsp of each basilica, fennel seeds, coriander seed and oregano
- 3/4 or 1 tsp Himalaya Salt (depends how salty you like it)

PREPARATION:

Mix Brazil nuts in food processor but not too much, it should still have some crunchiness in it. Than add to mixture sunflower seeds and buckwheat and mix again. (You can also just soak buckwheat for 30 min and runs it well, drained it and use in the recipe as follows).
Add the rest of ingredients, flex seed meal, carrot juice, tomatoes cut into small chuncks and all the spices and mix again well. Spread the dough on dehydrated sheet and dehydrate for approximately 12h or until you reach the cracker consistency, flipping them over after a half time.

RAW PEA SOUP

For a while ago we hade some friends over and I wanted to treat them with a nice raw food dinner. So I prepared raw pea soup, cucumber snacks with red-pepper-paté, raw lentil stew and 2 kinds of crackers.  So I will first present to you recipe for pea soup.

PEA SOUP

- 1 cup water
- 1/4 cup raw cashews or 1/4 avocado
- 1 clove garlic, peeled
- 1,5 cup frozen green peas (no need to thaw)
- 2 cups fresh baby spinach
- 1 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh mint
- ground black pepper and salt to taste

Instructions:

Place water, cashews (or avocado) and garlic into blender & blend at the highest speed until complitely smooth. Add peas (if you have strong blender you don't need to thaw them) spinach, lemon juice and mint, blend at highest speed until its thick and smooth. Taste with pepper, salt and more lemon juice if needed.

Pour up in the nice bowls decorate as you wish and enjoy!

Raw Indian Kofta Balls in Curry Tomato Sauce

This dish can be served in the Indian traditional way as a soup or as an entrée. It makes about 8 serving so if you want to have less just take half of all ingredients.  I really loved this Kofta balls or as we say in Balkan "Chufte". Recipe is take from the book I bought some time ago "The complete book of raw food".

Raw Kofta Balls with Curry Tomato Sauce

Ingredients for balls:

- 3 cups soaked and sprouted sunflower seeds
- 1 cup almonds soaked and peeled
- handful fresh parsley
- handful fresh cilantro
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 zucchini
- 4 cloves garlic
- 1/2 tsp Himalaya salt
- 1/2 tsp coriander
- 1-inch pice fresh ginger
- pinch of nutmeg
- 1 tsp raw honey

When you are soaking the sunflower seeds have in mind that they will double in size.
Process all the ball ingredients in a food processor. Form into medium-size balls and dehydrate for 2-3 hours on each side at 43 C.

For the curry sauce:

- 1 cup sun-dried tomatoes (soaked for 2 h and drained; reserve the water)
- 2 to 3 plum tomatoes
- 1/2 zucchini
- 1 cup macadamia (or cashews)
- 1 tsp curry powder
- 1/4 tsp cayenne
- 3 cloves garlic
- 1/2 tsp paprika
- handful fresh cilantro
- 1/2 tsp Himalaya salt
- 2 Tbsp raw honey
- 2 Tbsp lime juice

Combine the curry sauce ingredients in the blender. Blend until smooth, adding just enough soak water from the sun-dried tomatoes for a thick and creamy sauce.

Serve over the Kofta Balls and garnish with fresh cilantro.

Coconut

My family and I, have been on vacation in Thailand for two weeks. We just LOVED IT - it was beautiful nature, warm, amazing and incredibly nice people and among all so much different & good tasting fruits. But there was especially one fruit which was our favorite - coconut. We had at least three a day. When they bring it to you you always get it together wit a straw and spoon. After that you haven drinking up the juice you can scoop out some coconut meat which just tastes amazing.
Here, back home we always drink (bought) coconut water (me and my husband) after Bikramyoga class - it gives us some kind of amazing energy after hard and sweaty class!

I also use coconut in my daily diet (recipes) like coconut water, coconut meat or shredded coconut.

I wanted to have some more information regarding coconut and I found out that this full of nutrition's and miners. I also found some interesting facts on the web page  www.coconutresearchcenter.org. Below you can read some of it!

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten. Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers.
People from many diverse cultures, languages, religions, and races scattered around the globe have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows the people have learned of its importance as a effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.

I also would like to wish you all A HAPPY NEW YEAR 2014 with a lots of good, organic GMO free foods full of nutrition's! Also to be happy, be loved and give love to everybody and everyone on this planet! 

ขอขอบคุณคุณ

(Thank you in Thai) 

RAW NUTELLA

There are a lot of different recipes which you can find on Nutella, but I think that this one is the easiest one, and it doesn´t take a long time to prepare it. The big fan of my home made raw Nutella is of course my daughter & me!!!!

It took me some time to learn how to make it smooth. So, don´t give up if you do not succeed the first time.

Raw Nutella

Ingredients:

- 1 cup hazelnuts
- 2 Tbsp cacao powder
- 1/2 tsp vanilla powder
- 3 Tbsp honey - or more if you like it sweeter (or coconut sugar approximately 1/2 cup)
- 1/2 to 2/3 cup filtered water (as needed) - also use coconut milk

For Nutella to be smooth I recommend a strong and good blender. If you don´t have that, make sure that the nuts are properly ground, flour-like. Add the rest of ingredients and blend until smooth, adding only as much water/coconut milk as needed to create a thick consistence like Nutella cream.

Tip: If you want to have a more delicate taste you can also add zest from an orange!

RAW MARINATED VEGETABLES

I love preparing this dish for two reasons it tastes soooo good and you can choose different side dishes to it. I realized that my daughter loves parsnips so I sometimes give her vegetables with parsnips or with noodles. Her favorite noodles at the moment are mung-bean noodles (not entirely raw) but lately she actually enjoys kelp noodles. But it has to be without any sauce therefor are this marinated vegetables perfect!

So, when you prepare vegetables the best is if they can get marinated for couple of hours (for example 2-3h). If you would like  to have them "hot" you can always add garlic or some other strong ingredient which you like. Let you imagination flow! ;-)

Raw marinated vegetables

Ingredients:

- Any vegetable you like in the picture I have (broccoli, cauliflower, bell pepper & mushrooms)
- Juice of 1/2 lemon
- 2 to 3 Tbs (or more) olive oil (or sesame oil)
- 1 Tbsp Tamari
- 1 to 2 Tbsp black and white sesame seeds (optional)

Rinse and cut all the vegetables in the peaces of you choice but not too tiny. Put them in the bowl. Pour the rest of ingredients over it and toss it well. Put it a side and after a half of hour make a toss again. Meanwhile rinse the noodles or prepare "parsnip" rice. Enjoy!!!